Whenever I bake a cake I always think of the box cakes my mother made growing up. They were usually dry and the frosting with store-bought as well too heavy and overall not very good. Being in a larger family with lots of kiddos my goal is to make the best-tasting cakes usually ones they can customize with colors and themes. None…I mean none of my cakes are dry or from a box. Why you may ask well because I want them to remember how much they enjoyed their birthday season. This bourbon cake was my first foray into alcohol-based desserts and it’s a celebration of my brother-in-law and his love of a good bourbon. He’s not much or a dessert guy and isn’t into anything too sweet so this was a perfect blend of light sweetness and the beautiful smokey flavor of the bourbon.
While I was baking this I added a few more tablespoons of bourbon to the glaze because well why not 😏. The cake was a success and everyone enjoyed it even my brother-in-law said he loved it so give it a try you can’t go wrong.
Bourbon Spice Holiday Cake
Equipment
- 1 Stand Mixer
- 1 Mixing Bowl
- 1 Wisk
- 1 Bundt Pan (buttered/oiled)
- 1 Tooth Pick
Ingredients
- 1 1/2 Cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1/2 cup Unsalted Butter (soften)
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1/2 cup Sour Cream
- 1/4 cup Bourbon
- 1 tsp Vanilla Extract
Bourbon Glaze
- 1 cup Powdered Sugar
- 2-3 tbsp Bourbon
For Garnish (optional)
- Chopped nuts (pecans, walnuts) or dried fruits
- Whipped cream or vanilla ice cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or a stand mixer.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, bourbon, and vanilla extract until well combined.
- Gradually add the dry ingredients mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt pan and spread it evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the bourbon glaze. In a small bowl, whisk together the powdered sugar and bourbon until you achieve a smooth glaze consistency. Adjust the amount of bourbon to reach your desired thickness.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer the cake onto a wire rack to cool completely.
- Once the cake has cooled, drizzle the bourbon glaze over the top of the cake. Allow the glaze to set for a few minutes.
- Optionally, garnish the cake with chopped nuts or dried fruits. Serve slices of the spiced bourbon holiday cake with whipped cream or vanilla ice cream if desired.
Notes
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